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5 from 7 votes
top shot of baked eggplant lasagna in a white baking dish

Easy Eggplant Lasagna Recipe

16 16 16
WW Freestyle: 12
Prep Time30 mins
Cook Time40 mins
Cooling10 mins
Total Time1 hr
Roasted eggplant is layered with Italian tomato sauce and three cheeses, then baked to perfection.
Course: Dinner
Cuisine: American, Italian
Servings: 6 people
Calories: 430


  • 2 Large eggplants sliced longwise into ¼-inch thick slices (you’ll need about 18 slices)
  • Salt for sprinkling
  • Olive oil for brushing
  • 1 Large egg
  • 1 container (15 ounces) Ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated parmesan cheese divided
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper freshly ground
  • 1 jar (23.5 ounces) low carb pasta sauce (such as marinara)


  • Preheat oven to 400˚F.
  • Line a baking sheet with foil or parchment paper.
  • Transfer eggplant slices to the baking sheet and sprinkle with salt. Let stand while the oven preheats.
  • When oven is heated, wipe down the eggplant slices with paper towels.
  • Brush eggplant slices with olive oil.
  • Put in the oven and roast for 15 minutes, or until just tender.
  • In the meantime, beat the egg in a large mixing bowl.
  • To the egg add ricotta, 1 cup mozzarella, ¼ cup parmesan, minced garlic, oregano, basil, and black pepper; mix until thoroughly combined.
  • Remove eggplants from oven.
  • Lower oven temperature to 375˚F.
  • Spread ⅓ cup marinara on the bottom of a 9x13 baking dish.
  • Layer 6 eggplant slices over the marinara sauce.
  • Spread ⅓ of the ricotta cheese mixture over the eggplants.
  • Spread ⅓ of the marinara sauce over the ricotta.
  • Repeat the layering 2 more times, ending with a layer of marinara sauce.
  • Sprinkle remaining shredded mozzarella cheese and parmesan cheese over the marinara sauce.
  • Cover the baking dish with aluminum foil and bake for 20 minutes.
  • Remove foil and continue to bake for 18 to 20 minutes, or until bubbly, and cheese is melted.
  • Remove lasagna from oven and let stand 10 to 15 minutes.
  • Top with fresh basil, cut, and serve.


Nutrition Facts
Easy Eggplant Lasagna Recipe
Amount Per Serving
Calories 430 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 14g70%
Cholesterol 100mg33%
Sodium 1017mg42%
Potassium 846mg24%
Carbohydrates 16g5%
Fiber 6g24%
Sugar 8g9%
Protein 23g46%
Vitamin A 1195IU24%
Vitamin C 12mg15%
Calcium 470mg47%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: eggplant lasagna recipe, keto, keto dinner idea, low carb, vegetarian dish